Crispy Parmesan Chicken with Roasted Veggies
A savory dish featuring crunchy Parmesan-coated chicken served alongside a medley of roasted vegetables. Perfect for a wholesome dinner!
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Ingredients
Yields 4 servings
- (4) chicken breasts
- (1 cup) grated Parmesan cheese
- (1 cup) breadcrumbs
- (1 egg)
- (2 tbsp) olive oil
- (1 tsp) garlic powder
- (1/2 tsp) paprika
- (1/2 tsp) salt
- (1/2 tsp) black pepper
- (1) zucchini, sliced
- (1) bell pepper, chopped
- (1) red onion, chopped
- (1/2 tsp) dried oregano
- (1/2 tsp) dried basil
Instructions
- 1
Preheat your oven to 400°F (200 °C).
- 2
In a shallow dish, combine (1 cup) grated Parmesan cheese, (1 cup) breadcrumbs, (1 tsp) garlic powder, (1/2 tsp) paprika, (1/2 tsp) salt, and (1/2 tsp) black pepper.
- 3
Beat (1) egg in a separate bowl. Dip each chicken breast into the egg, then coat it thoroughly with the Parmesan mixture. Place on a baking sheet lined with parchment paper.
- 4
In a large bowl, toss the sliced zucchini, chopped bell pepper, and chopped red onion with (2 tbsp) olive oil, (1/2 tsp) dried oregano, and (1/2 tsp) dried basil until well coated. Spread the veggies on another baking sheet.
- 5
Place both baking sheets in the preheated oven. Bake the chicken for 25-30 minutes, or until golden and cooked through. Roast the veggies for about 20-25 minutes, stirring halfway through, until tender and lightly caramelized.
- 6
Serve the crispy Parmesan chicken alongside the roasted veggies.
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